Brilio.net - Bubur sumsum is one of Indonesia's traditional snacks that is famous for its softness and sweet and savory taste. Made from the main ingredient of rice flour cooked with water until thick, bubur sumsum is usually served with a sweet brown sugar sauce and savory coconut milk. However, this time you will explore how to make bubur sumsum without coconut milk for a healthier variation.
Bubur sumsum is usually served as breakfast, afternoon snack, or even as dessert. Its soft texture and not too sweet taste make bubur sumsum suitable for consumption by various age groups, from children to the elderly. For those who are fasting, bubur sumsum is also often a refreshing choice for breaking the fast.
With this series of rice porridge recipes without coconut milk, you can enjoy the deliciousness of rice porridge in a lighter and healthier way. Let's explore 9 variations of rice porridge recipes without coconut milk that are soft, delicious, and easy to make, summarized by BrilioFood, Friday (9/20).
1. Classic rice porridge without coconut milk.
photo: Instagram/@ratumas_kitchen
Porridge ingredients:
- 100 gr rice flour
- 500 ml water
- 1/4 tsp salt
Brown sugar sauce ingredients:
- 100 gr brown sugar, finely grated
- 50 ml water
- 1 pandan leaf
How to make:
1. In a saucepan, mix rice flour, water, and salt. Stir well until there are no lumps.
2. Cook over low heat, stirring constantly with a whisk or wooden spoon to prevent lumps.
3. Stir until the porridge thickens and bubbles, about 10-15 minutes. Remove from heat.
4. For the sauce, cook all ingredients in a small saucepan over medium heat until the sugar dissolves and thickens, about 5 minutes.
5. Serve the porridge with a drizzle of brown sugar sauce.
2. Pandan rice porridge.
Material:
- 100 gr rice flour
- 400 ml water
- 100 ml pandan water (from 3 blended pandan leaves)
- 1/4 tsp salt
How to make:
1. Blend pandan leaves with 100 ml of water, strain to get pandan water.
2. In a saucepan, mix rice flour, plain water, pandan water and salt. Stir well.
3. Cook over low heat, stirring constantly until thick and bubbling, about 10-15 minutes.
4. Serve with brown sugar sauce as in the first recipe.
3. Pumpkin marrow porridge.
Material:
- 75 gr rice flour
- 100 gr steamed pumpkin, pureed
- 400 ml water
- 1/4 tsp salt
How to make:
1. Steam the pumpkin, then mash it with a fork or blender.
2. In a saucepan, mix rice flour, pureed pumpkin, water, and salt. Stir well.
3. Cook over low heat, stirring constantly until thick and bubbling, about 10-15 minutes.
4. Serve with brown sugar sauce.
4. Green bean marrow porridge.
Material:
- 75 gr rice flour
- 100 gr steamed green beans, mashed
- 450 ml water
- 1/4 tsp salt
How to make:
1. Soak green beans overnight, then steam until soft and mash.
2. In a saucepan, mix rice flour, finely ground mung beans, water, and salt. Stir well.
3. Cook over low heat, stirring constantly until thick and bubbling, about 10-15 minutes.
4. Serve with brown sugar sauce.
5. Purple sweet potato marrow porridge.
Material:
- 75 gr rice flour
- 100 gr steamed purple sweet potato, mashed
- 400 ml water
- 1/4 tsp salt
How to make:
1. Steam the purple sweet potato until soft, then mash with a fork or blender.
2. In a saucepan, mix rice flour, mashed purple sweet potato, water, and salt. Stir well.
3. Cook over low heat, stirring constantly until thick and bubbling, about 10-15 minutes.
4. Serve with brown sugar sauce.
6. Ginger rice porridge.
Material:
- 100 gr rice flour
- 500 ml water
- 1 piece of ginger, grated
- 1/4 tsp salt
How to make:
1. Grate the ginger and squeeze out the juice. Set aside.
2. In a saucepan, mix rice flour, water, ginger water, and salt. Stir well.
3. Cook over low heat, stirring constantly until thick and bubbling, about 10-15 minutes.
4. Serve with brown sugar sauce.
7. Dates and rice porridge.
Material:
- 100 gr rice flour
- 450 ml water
- 50 gr dates, remove seeds and puree
- 1/4 tsp salt
How to make:
1. Remove the date seeds, then puree them with a blender or finely mash them.
2. In a saucepan, mix rice flour, water, ground dates, and salt. Mix well.
3. Cook over low heat, stirring constantly until thick and bubbling, about 10-15 minutes.
4. Serve sprinkled with chopped dates.
8. Peanut rice porridge.
Material:
- 75 gr rice flour
- 50 gr roasted peanuts, puree
- 450 ml water
- 1/4 tsp salt
How to make:
1. Roast the peanuts, then grind them in a blender or pound them until smooth.
2. In a saucepan, mix rice flour, ground peanuts, water, and salt. Mix well.
3. Cook over low heat, stirring constantly until thick and bubbling, about 10-15 minutes.
4. Serve with brown sugar sauce and sprinkle with chopped peanuts.
9. Banana rice porridge.
photo: Instagram/@sridamayanti_ati
Material:
- 75 gr rice flour
- 100 gr ripe banana, mashed
- 400 ml water
- 1/4 tsp salt
How to make:
1. Mash ripe bananas with a fork or blender.
2. In a saucepan, combine rice flour, mashed banana, water, and salt. Mix well.
3. Cook over low heat, stirring constantly until thick and bubbling, about 10-15 minutes.
4. Serve with sliced banana and brown sugar sauce.